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Scallops with Orange
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There is a pleasing combination of textures in this recipe – the creaminess of the scallops and chestnuts, the crunch of the walnuts and the resilience of the orange zest. It makes a fine first course.
There’s no better match for this than a gavi, made from cortese grapes, which often impart a hint of nuttiness alongside citrus on the palate.
La Monetta Gavi di Gavi 2008 Piedmont, Italy. Bin 567429
Typical values per serving:
This recipe was first published in February 2010.